Ingredients

• 800 g lamb shoulder with bone
• 200 g dried chickpeas
• 1 piece onion
• 2 piece carrots
• 2 piece celery stalk
• 2 tbsp tomato paste
• 3 piece bay leaves
• 1 tsp black peppercorns
• 2 tsp salt
• 3 tbsp lemon juice
• 1 bunch fresh parsley
• 3 tbsp olive oil

Instructions

1. Soak chickpeas overnight

   Place dried chickpeas in a large bowl and cover with cold water by 5cm. Let soak for 8-12 hours at room temperature until they double in size and feel softer when pressed. Do not skip soaking as unsoaked chickpeas will not cook evenly.

2. Prepare lamb broth

   Cut lamb shoulder into 5cm chunks, keeping bones attached. Place in a large pot with 2.5 liters cold water over high heat for 8-10 minutes until boiling. Skim foam constantly with a spoon until the surface is clear. Do not let the foam settle back into the broth.

3. Add aromatics

   Quarter the onion and roughly chop carrots and celery into 3cm pieces. Add vegetables, bay leaves, and peppercorns to the pot. Reduce heat to low and simmer gently for 90-120 minutes until lamb is fork-tender. Do not boil vigorously or the broth will become cloudy.

4. Strain and prepare meat

   Remove lamb pieces and strain the broth through a fine sieve into a clean pot over medium heat. Discard vegetables and bones. Shred the cooked lamb meat into bite-sized pieces, discarding any fat or gristle. The meat should fall apart easily when touched.

5. Cook chickpeas

   Drain soaked chickpeas and add to the strained broth over medium heat. Bring to a gentle boil, then reduce to low heat and simmer for 45-60 minutes until chickpeas are completely tender and creamy inside. Do not rush this step or chickpeas will remain hard.

6. Finish the soup

   Heat olive oil in a small pan over medium heat for 1 minute. Add tomato paste and cook for 2-3 minutes until darkened and fragrant. Stir this mixture into the soup along with shredded lamb and salt. Simmer for 10 minutes to meld flavors. Do not add salt too early or chickpeas will stay tough.

7. Serve immediately

   Remove from heat and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with more salt or lemon as needed. Ladle into warm bowls while steaming hot. Do not let the soup sit too long or the parsley will lose its bright color.

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